An improved version of Fushun Douhua(si chuan jing dian zhao pai cai fu shun dou hua gai liang ban )

An improved version of Fushun Douhua

Introduction:

"Douhua is a common home delicacy dish in Sichuan countryside. The original form of Fushun Douhua was in the period of the Republic of China. A salt merchant in Fushun asked the restaurant owner to sell him the "tender tofu" which was not fully solidified because he had no time to wait for tofu to be fried. Of course, "tender tofu" can not be fried, so the old man ordered the cook to prepare chili water for the guest to dip in. But not only did he not feel bad, on the contrary, he also felt that it was more delicious than fried tofu. Inspired by this, the old man repeatedly studied the freshness and tenderness of bean curd, the formula of dipping in water and the most suitable rice for bean curd. Later, there was "Fushun Douhua", which is a famous dish in Sichuan cuisine

Production steps:

Step 1: prepare the butter peanuts in advance, take some peanuts and chop them into pieces;

Step 2: chop the mustard mustard, wash the ginger and cut into pieces;

Step 3: take a small bowl, mix a little pepper, soy sauce, pepper powder, ginger powder, sesame oil, monosodium glutamate and salt;

Step 4: pour water into the pot, add tofu, boil over medium heat, and cook over low heat for a few minutes until tofu is cooked;

Step 5: after cooking the tofu, use a spoon to cut the tofu thinly; put it into the seasoning bowl;

Step 6: Sprinkle with crisp peanuts, crushed peanuts, mustard mustard and chive.

Materials required:

Tender tofu: one piece

Peanut butter: right amount

Mustard tuber: right amount

Chili oil: moderate amount

Pepper powder: right amount

Soy sauce: right amount

Ginger: right amount

Chives: right amount

Sesame oil: right amount

MSG: right amount

Salt: right amount

Note: 1. I didn't buy lactone tofu, so I made it with tender tofu, and the taste is just as good; 2. If you are worried about the beany smell of tender tofu, you can blanch the tender tofu before cooking. Blanching, no blanching I have tried, mixed with seasoning, there is no difference.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Si Chuan Jing Dian Zhao Pai Cai Fu Shun Dou Hua Gai Liang Ban